Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs

Roasted Zucchini Stuffed with Parmesan Breadcrumbs is an easy vegetable side that has lots of flavor and texture. It can be prepared ahead of time and roasted before serving.

5 from 28 votes

Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs

An easy zucchini recipe that has lots of flavor and texture of toasted breadcrumbs on top. It can be prepared ahead and roasted just before serving with your favorite protein. When you're looking for vegetable side dishes, remember this family favorite.

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, side, vegetable

Cuisine: American, Italian

Servings: servings

Calories: 143kcal

Author: Marisa Franca @ All Our Way

Ingredients

2 small to medium size zucchini
extra virgin olive oil
Kosher salt and freshly ground black pepper
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
2 Tablespoons olive oil
1 Tablespoon minced garlic 3 cloves
2 Tablespoons minced fresh Italian parsley leaves
2 Tablespoons julienned fresh basil leaves
¼ cup freshly grated Parmesan cheese
½ cup panko crumbs

Instructions

Preheat the oven to 425 F. degrees.
Trim the stem end of the zucchini, cut them in half lengthwise, scoop out a small channel of seeds with a regular teaspoon.
Place the zucchini in one layer on a foiled lined sheet pan. For best results, spray the pan with cooking spray. Generously brush the inside of the zucchini with olive oil. Turn cut side down and sprinkle with salt.
Place the boats in the preheated oven for about 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
While the zucchini is roasting prepare the breadcrumbs. In a medium bowl, combine the garlic, parsley, basil, parmesan, ½ teaspoon salt and ¼ teaspoon pepper. Add the panko and 2 tablespoons of oil. Mix well.
Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy and golden.
Serve hot, warm, or at room temperature.

Notes

You can prepare the zucchini and the crumb mixture separately and refrigerate for up to a day. Roast before serving.

For a switch make the squash into:

Zucchini chips
Zucchini wedges
Zucchini rounds

You can roast them, fry them, or bake them covered in bread crumbs.

Inspired by Ina Garten's Parmesan Roasted Zucchini from Cooking for Jeffrey

Nutrition